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Per serving
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- 1
Prep the topping
Preheat the oven to 375°F. Melt the butter and pour it into an ungreased 9-inch square baking pan. Sprinkle the brown sugar evenly over the butter and stir to combine. Drain the canned pineapple, reserving 1/3 cup of the juice for the batter. Arrange 9 pineapple slices in a single layer over the sugar mixture (refrigerate any extra slices for another use). Sprinkle the chopped pecans over the pineapple and set the pan aside.
- 2
Make the batter
Separate the eggs, placing the yolks in a large bowl and the whites in a clean, grease-free small bowl. Beat the yolks with a hand mixer until thick and lemon-colored. Gradually add the sugar, beating well. Blend in the vanilla extract and the reserved 1/3 cup pineapple juice. In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the yolk batter and beat until well combined.
- 3
Whip the egg whites and fold in
Using clean beaters, beat the egg whites on high speed until stiff peaks form — the bowl and beaters must be completely free of grease or the whites won't whip up properly. Gently fold the whipped egg whites into the batter, being careful not to deflate them. The goal is to keep as much air in there as possible. Spoon the batter evenly over the pineapple layer in the pan.
- 4
Bake and flip
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake stand in the pan for exactly 10 minutes — set a timer! Place a serving plate upside down over the pan, then carefully flip both together. Lift the pan away. Place a maraschino cherry in the center of each pineapple slice. Serve warm, with whipped topping if desired.
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Classic Pineapple Upside-Down Cake
Created by: SugarAndButter
Ingredients
- 1/3 cup butter
- 2/3 cup brown sugar
- 20 oz canned sliced pineapple
- 1/2 cup pecans
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 9 maraschino cherries
Instructions
- Prep the toppingPreheat the oven to 375°F. Melt the butter and pour it into an ungreased 9-inch square baking pan. Sprinkle the brown sugar evenly over the butter and stir to combine. Drain the canned pineapple, reserving 1/3 cup of the juice for the batter. Arrange 9 pineapple slices in a single layer over the sugar mixture (refrigerate any extra slices for another use). Sprinkle the chopped pecans over the pineapple and set the pan aside.
- Make the batterSeparate the eggs, placing the yolks in a large bowl and the whites in a clean, grease-free small bowl. Beat the yolks with a hand mixer until thick and lemon-colored. Gradually add the sugar, beating well. Blend in the vanilla extract and the reserved 1/3 cup pineapple juice. In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the yolk batter and beat until well combined.
- Whip the egg whites and fold inUsing clean beaters, beat the egg whites on high speed until stiff peaks form — the bowl and beaters must be completely free of grease or the whites won't whip up properly. Gently fold the whipped egg whites into the batter, being careful not to deflate them. The goal is to keep as much air in there as possible. Spoon the batter evenly over the pineapple layer in the pan.
- Bake and flipBake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake stand in the pan for exactly 10 minutes — set a timer! Place a serving plate upside down over the pan, then carefully flip both together. Lift the pan away. Place a maraschino cherry in the center of each pineapple slice. Serve warm, with whipped topping if desired.